Eggplant Parmigiana

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Servings: 6 Difficulty: Advanced
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Layers of crispy eggplant, rich tomato sauce, and melted cheese baked to perfection
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This classic Italian dish features tender slices of eggplant breaded and fried until golden, then layered with a robust, slow-simmered marinara sauce and generous amounts of mozzarella and Parmesan cheese. The result is a comforting, savory casserole with a perfect balance of creamy, acidic, and herbal flavors. It&# 226;€™s an ideal centerpiece for a Sunday dinner or a hearty vegetarian main course. The texture contrasts between the crisp breadcrumb coating and the soft, cheesy interior make every bite satisfying. Serve with a simple green salad and crusty bread to soak up the delicious sauce.

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Eggplant Parmigiana

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 12.5

Description

This classic Italian dish features tender slices of eggplant breaded and fried until golden, then layered with a robust, slow-simmered marinara sauce and generous amounts of mozzarella and Parmesan cheese. The result is a comforting, savory casserole with a perfect balance of creamy, acidic, and herbal flavors. It&# 226;€™s an ideal centerpiece for a Sunday dinner or a hearty vegetarian main course. The texture contrasts between the crisp breadcrumb coating and the soft, cheesy interior make every bite satisfying. Serve with a simple green salad and crusty bread to soak up the delicious sauce.

Ingredients

Directions

  1. Preheat oven to 350°F (175°C).
  2. Slice eggplants into 1/4-inch thick rounds.
  3. In a shallow dish, beat eggs lightly. In another dish, mix bread crumbs, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
  4. Dip each eggplant slice into the beaten egg, then dredge in the seasoned bread crumbs.
  5. Place breaded slices on a tray and refrigerate for 20 minutes to help the coating adhere.
  6. Meanwhile, make the sauce: In a large saucepan, heat 2 tablespoons olive oil over medium heat. Sauté minced garlic for 1-2 minutes until fragrant but not browned.
  7. Remove garlic from the pan. Add canned tomatoes, tomato paste, minced basil, 1 teaspoon salt, and 1/8 teaspoon pepper to the saucepan.
  8. Cover and simmer the sauce for 30 minutes, stirring occasionally, until thickened.
  9. Heat 1/4-inch of olive oil in a large skillet over medium-high heat. Fry the breaded eggplant slices in batches until golden brown on both sides.
  10. Transfer fried eggplant slices to paper towels to drain excess oil.
  11. Spread a thin layer of the prepared tomato sauce in the bottom of a baking dish.
  12. Layer the dish with eggplant slices, tomato sauce, grated Parmesan cheese, and sliced mozzarella cheese. Repeat layers until all ingredients are used, ending with a layer of mozzarella on top.
  13. Bake uncovered for 30 minutes, or until the cheese is bubbly and golden brown.
  14. Let stand for 10 minutes before serving to allow layers to set.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 12.5kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.5mg1%
Total Carbohydrate 3.0g1%
Dietary Fiber 1.5g6%
Sugars 1.8g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, parmigiana, italian, vegetarian, mozzarella, parmesan, tomato sauce, baked, breaded, comfort food, dinner, main course, classic, layered, cheese, marinara, basil, garlic, olive oil, crispy
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